When summer rolls around, our taste buds start singing for vibrant and refreshing dishes that echo the warmth of the season. One such dish that has earned a place on my kitchen table time and again is vinegar coleslaw no mayo.
This delightful and crunchy salad offers a zesty kick that I can easily toss together. It’s the perfect sidekick to barbecued meats, grilled vegetables, or even on its own as a light lunch.
Today, I want to share my journey of creating this zesty coleslaw that has become a staple in my home. And trust me, it’s so refreshing that you’ll forget all about that creamy mayo alternative.
What is Vinegar Coleslaw No Mayo?
Vinegar coleslaw, as the name suggests, replaces traditional mayonnaise with a tangy vinegar dressing. This not only lightens the dish but also enhances the natural flavors of the slow-braised cabbage and crunchy veggies.
Imagine biting into a forkful of cabbage, carrots, and onions, all doused in a bright, flavorful dressing. It’s crisp, it’s refreshing, and it can quickly become addictive.
For someone like me, who enjoys a good crunch but wants to keep things light, vinegar-based slaw is a dream. Plus, it’s naturally vegan, making it suitable for those who may be avoiding animal products.
Why You’ll Love This Vinegar Coleslaw No Mayo
Here’s the kicker: I’ve made this slaw countless times for family gatherings, potlucks, and even weeknight dinners.
Every single time, it gets rave reviews. I can’t tell you how satisfying it is to see people going back for seconds—or thirds!
1. Healthier Option: The absence of mayo cuts calories while still delivering a satisfying crunch.
2. Easy to Prepare: With simple ingredients, it comes together in under 15 minutes.
3. Versatile Flavor Profiles: You can easily switch up the vinegar or add spices to suit your personal preference.
4. Make-Ahead Friendly: It’s even better the next day as the flavors meld together.
5. Budget-Friendly Ingredients: Most of the items are staples in your pantry or can be found at any grocery store.
Now that you’re likely as excited as I am to dive in, let’s talk about what you’ll need to whip up this vibrant dish.
You’ll Also Like The Following Recipe
- Buffalo Wild Wings Cauliflower
- Buffalo Wild Wings Blazin Sauce
- Buffalo Wild Wings Garlic Parmesan Sauce
The Ingredients
For this mouthwatering vinegar coleslaw, I use the following ingredients:
- 1/2 small yellow onion (or red onion), thinly sliced
- 1 tbsp apple slices, thinly chopped
- 1 large carrot, grated into thin strips
- 1/4 cup finely chopped fresh parsley
- 1 medium green cabbage, finely shredded
Dressing:
- 1/3 cup apple cider vinegar
- 1 tsp lemon zest
- 1/2 tbsp whole-grain mustard
- 3 tbsp extra virgin olive oil
- 1 tsp celery seed
- 1/4 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp honey
Step by Step Instructions
Let’s get cooking. Follow these detailed steps to create your own vinegar coleslaw.
Step 1: Prepare the Vegetables
Start by prepping your veggies. Finely shred the cabbage, which is the star of this dish. I always ensure my knife is sharp for a clean cut. Next, grate the carrot. A box grater works wonders here.
Step 2: Slice the Onion
Thinly slice your chosen onion. I usually opt for a yellow onion for its subtle sweetness. Feel free to go with a red onion if you want a bit of color and a sharper taste.
Step 3: Chop the Apples
Chop the apple into thin, bite-sized pieces. This adds a delightful sweetness and an excellent texture.
Step 4: Mix the Veggies
In a large mixing bowl, combine the shredded cabbage, grated carrot, sliced onion, chopped apple, and parsley. Use your hands or a spoon to mix everything together.
Step 5: Prepare the Dressing
In a separate bowl, whisk together the apple cider vinegar, lemon zest, whole-grain mustard, olive oil, celery seed, sea salt, black pepper, and honey. This mixture will become your dressing.
Step 6: Combine Everything
Pour the dressing over the mixed vegetables. Toss thoroughly until every bit of slaw is coated in the zesty dressing.
Step 7: Chill and Serve
Let the coleslaw sit for about 30 minutes in the refrigerator before serving. This chilling time allows the flavors to intensify.
Tips & Tricks
Here are five tips to enhance your coleslaw experience:
- Balance Flavors: Adjust the honey for sweetness or add more mustard for an extra kick.
- Texture Matters: The finer you shred the cabbage, the more tender your slaw will be.
- Fresh Herbs: Experiment with adding dill, cilantro, or even mint for a different flavor profile.
- Storage: Keep your dressing separate if you plan to make the slaw in advance; it keeps those crunch factor intact.
- Add Crunch: For an extra crunch, toss in some sunflower seeds or sliced almonds right before serving.
Nutrition Information
vinegar coleslaw no mayo nutrition facts
Can I Store Vinegar Coleslaw No Mayo?
Absolutely! One of the beauties of vinegar coleslaw is its longevity. You can store it in an airtight container in the refrigerator for up to five days.
The taste only gets better as the flavors meld. Just be aware that the cabbage will lose some crunch over time, but it still remains delicious.
What Can I Serve with Vinegar Coleslaw No Mayo?
This coleslaw pairs wonderfully with a variety of dishes:
- Grilled Chicken or Fish: The zesty slaw complements the smoky flavors of grilled meat beautifully.
- Sandwiches: Add it to pulled pork sandwiches for a crunchy texture.
- Burgers: A great topping for beef or veggie burgers alike.
- Tacos: Use it as a fresh topping for fish or shrimp tacos.
- Picnics: It’s perfect for outdoor gatherings and will hold up well in the heat.
Variations
Looking to switch things up? Here are five variations you might enjoy:
- Asian-Inspired Slaw: Add sesame oil instead of olive oil and toss in some chopped peanuts, shredded carrots, and sliced radishes.
- Spicy Slaw: Mix in some diced jalapeños or a dash of hot sauce for a spicy kick.
- Tropical Twist: Incorporate diced pineapple or mango for a fruitier flavor.
- Mexican Fiesta: Add chopped cilantro, lime juice, and corn for a zesty side dish that pairs well with tacos.
- Herb-Infused: Use different vinegars like balsamic or red wine vinegar and mix in fresh dill or basil for a fragrant twist.
Vinegar Coleslaw No Mayo
Equipment
- Bowl
Ingredients
- 1/2 small yellow onion or red onion, thinly sliced
- 1 tbsp apple slices thinly chopped
- 1 large carrot grated into thin strips
- 1/4 cup finely chopped fresh parsley
- 1 medium green cabbage finely shredded
- Dressing:
- 1/3 cup apple cider vinegar
- 1 tsp lemon zest
- 1/2 tbsp whole-grain mustard
- 3 tbsp extra virgin olive oil
- 1 tsp celery seed
- 1/4 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp honey
Instructions
Step 1: Prepare the Vegetables
- Start by prepping your veggies. Finely shred the cabbage, which is the star of this dish. I always ensure my knife is sharp for a clean cut. Next, grate the carrot. A box grater works wonders here.
Step 2: Slice the Onion
- Thinly slice your chosen onion. I usually opt for a yellow onion for its subtle sweetness. Feel free to go with a red onion if you want a bit of color and a sharper taste.
Step 3: Chop the Apples
- Chop the apple into thin, bite-sized pieces. This adds a delightful sweetness and an excellent texture.
Step 4: Mix the Veggies
- In a large mixing bowl, combine the shredded cabbage, grated carrot, sliced onion, chopped apple, and parsley. Use your hands or a spoon to mix everything together.
Step 5: Prepare the Dressing
- In a separate bowl, whisk together the apple cider vinegar, lemon zest, whole-grain mustard, olive oil, celery seed, sea salt, black pepper, and honey. This mixture will become your dressing.
Step 6: Combine Everything
- Pour the dressing over the mixed vegetables. Toss thoroughly until every bit of slaw is coated in the zesty dressing.
Step 7: Chill and Serve
- Let the coleslaw sit for about 30 minutes in the refrigerator before serving. This chilling time allows the flavors to intensify.
Video
Notes
- Balance Flavors: Adjust the honey for sweetness or add more mustard for an extra kick.
- Texture Matters: The finer you shred the cabbage, the more tender your slaw will be.
- Fresh Herbs: Experiment with adding dill, cilantro, or even mint for a different flavor profile.
- Storage: Keep your dressing separate if you plan to make the slaw in advance; it keeps those crunch factor intact.
Nutrition
Frequently Asked Questions
1. Can I use different cabbage types?
Yes! You can use red cabbage for a vibrant color or Napa cabbage for a sweeter taste. The key is to keep things fresh and crispy.
2. Is this recipe gluten-free?
Yes, this vinegar coleslaw is gluten-free as long as you ensure your mustard and any added spices are also gluten-free.
3. Can I make this vegan-friendly?
This recipe is already vegan since it does not contain any dairy or eggs. Enjoy as is!
4. How do I make it more filling?
To make it more substantial, consider adding cooked quinoa or chickpeas. These ingredients boost protein and turn this slaw into a light meal.
5. What apples work best?
You can use any variety of apple. Sweet apples like Fuji or Honeycrisp work well, but tart apples like Granny Smith can add a nice contrast to the dressing.
Conclusion
In a season filled with BBQs and picnics, vinegar coleslaw no mayo has become one of my go-to recipes. Its crunch, versatility, and health benefits make it a hit at any gathering.
Whether you whip it up for a family dinner or a large outdoor event, you’ll likely find it disappearing from the serving bowl faster than you can say “served cold.”
So grab your ingredients and get started on this refreshing dish. Let your guests rave and see how simple ingredients can uplift a meal. Happy cooking!
